Coffee Cake!

I'm excited to announce that I have been posting recipes on my blog for one year ! Last June, I started What's Cookin'? in Victoria's Kitchen. I can't believe it has been a year already! My blog is very important to me, so I thank all who have visited my website! For the month of June, I'm posting a coffee cake recipe. I adapted the recipe from a crumble cupcake. This cake is absolutely delicious! It was gone in less than 24 hours at my house. It's great to prepare this moist cake if you have company coming over, or as a gift for a friend or neighbor. Once again, I thank everyone who has taken their time to view my website, even if only for a few seconds. I hope you enjoy! 

For the Cake....

-1 cup of all-purpose flour

-1/2 tsp. baking powder

-1/2 tsp. baking soda

-1/4 tsp. salt

-1/2 cup of granulated sugar

-4 tbsp. of unsalted butter at room temperature

-1 large egg

-1 tsp. vanilla extract

-1/2 cup of buttermilk

For the Topping...

-1 1/4 cups of all-purpose flour

-1/2 cup of light brown sugar

-1 1/2 tsp. of ground cinnamon

-1/4 tsp. salt

-3/4 cup of unsalted butter at room temperature 

***Preheat the oven to 350 degrees Fahrenheit

In a bowl whisk together the flour, baking powder, baking soda, and salt.

In another bowl, beat the granulated sugar and butter together.

Add the egg and vanilla;beat until combined.

                          

                      Add the buttermilk in three additions, alternating with the flour mixture in two additions.

Fill the prepared loaf pan.

Cut up the butter for the topping.

Combine the flour, brown sugar, cinnamon, and salt in a bowl. 

Cut in the butter with a pastry blender or two knives until large moist crumbs form.

Top the pan with crumb topping

Bake for about twenty minutes. If you notice that the edges are burning, but the middle isn't cooked, like this....

Just top the pan with tinfoil and place back in the oven until the loaf is fully cooked,

Have cake with your morning coffee. :)

Enjoy!!!!!!! :DDDD

Strawberry Cupcakes!

I realize I'm posting extremely late for the month of May, and I apologize. However, the recipe I'm posting, is exceptionally delicious. I've made these strawberry cupcakes twice this month. The first time, I prepared the strawberry cupcakes for Mother's Day. The strawberries I used were picked fresh from a local farm the day before I made the cupcakes. Try finding strawberries from your local farm if you decide to make these strawberry cupcakes! About two weeks after Mother's Day, I baked the strawberry cupcakes for my teachers as an end-of-the-year gift. I placed the cupcakes in adorable silver boxes tied with pink ribbon. These cupcakes are a marvelous summer treat for your family, friends, teachers or colleagues! 

For the Cupcakes:

-2 1/2 cups of cake flour

-1 tsp. baking soda

-1/4 tsp. salt

-1/3 cup buttermilk

-1/4 cup canola oil

-1/2 tsp. almond oil

-1 tsp. vanilla extract

-1/2 cup unsalted butter

-1 1/2 cups granulated sugar

-2 eggs

-1 cup of mashed strawberries

-1 tsp. orange zest

For the Frosting:

-1/2 cup chopped strawberries

-2 tbsp. strawberry jam

-1 tsp. fresh lemon juice

-1 8 oz. package of cream cheese

-1 1/2 cups of unsalted butter

-4 cups of sifted confectioners' sugar

*Preheat the oven to 350 degrees Fahrenheit

Freshly picked strawberries!

In a medium bowl, sift together the flour, baking soda, and salt. 

In another medium bowl, combine the buttermilk, oil, almond extract, and vanilla extract. Set aside.

In an electric mixer, beat the butter and granulated sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Gradually add the buttermilk mixture. Beat for 1 minute at medium speed.

Reduce the speed to low and add the flour mixture. Mix until just combined.

I used my food processor to puree my strawberries. :) 

Add the strawberries and orange zest.

Stir.

Distribute bater to each muffin tin. Bake for 18 to 20 minutes,

Cool in pan for 10 minutes, then cool on racks for about an hour. 

Chop 1/2 cup of strawberries.

Chop the butter.

Sift the confectioners' sugar.

Combine the strawberries, jam, and lemon juice in a saucepan over medium heat.

Cook and stir for five minutes. 

Mix the cream cheese and butter at a medium speed until creamy. Slowly add the confectioners' sugar.

Add the strawberries and mix at low speed until blended.

Frost the cupcakes!

I decorated the cupcakes with colorful candy. :)

I boxed them for my teachers!

ENJOY! :D